Textural and Chemical Changes during Ripening of Port Salut Argentino Light Cheese with Milk Protein Concentrate after Long Frozen Storage Period

Abstract

Texture of a Port Salut Argentino light cheese with milk protein concentrate after 5 months of frozen storage was studied. Behavior of dynamic rheological measurements during ripening time (6, 20, 33, 47 and 68 days) with maturation index was analyzed. At 68 days of ripening, moisture decreased by 11% and total nitrogen content increased by 25% in frozen cheeses with respect to control cheeses. Between 6 and 68 days of ripening, maturation index was higher for frozen (17.8-29.1) than control cheeses (4.4-11.6). G′ was higher than G″ showing that elastic behavior was dominant. During ripening, these parameters decreased in control cheeses, but increased in frozen cheeses. According to power law model parameters, elastic properties were more sensitive to changes with frequency. Coefficient a was significantly affected for both freezing process and ripening time, coefficient b only by freezing process. Long frozen storage period affected significantly the physicochemical and textural characteristics. PRACTICAL APPLICATIONSTexture is important to the consumer to determine the quality and preference of a cheese variety. The effect of freezing on physicochemical and rheological properties of cheeses was widely studied due to its importance over the texture. Freezing can be a useful methodology to transport cheeses to long-distance commercial places without any modifications. This paper focuses on textural changes of Port Salut Argentino light cheese with milk protein concentrate after a long frozen storage period (5 months) and during the ripening time (expressed as maturation index). Relations between the power law parameters obtained from rheological measurements with maturation time were studied. Similar textural characteristics can be obtained during ripening after thawing for increasing commercial demand. The obtained results can be important to obtain equal cheese characteristics after being transported in frozen state.

Effect of frozen and refrigerated storage on proteolysis and physicochemical properties of high-moisture citric mozzarella cheese

“…As it is reported in Table 4, rheological moduli and complex viscosity at 1 Hz did not show significant effects of frozen storage and refrigerated storage, and of their interaction (P > 0.05). This nonsignificant variation of rheological moduli could also be caused by the simultaneous presence of mild proteolytic phenomena observed in this paper, and the occurrence of casein dehydration during freezing and frozen storage; this second phenomenon has been widely reported in the case of pasta-filata and nonpasta-filata cheese freezing (Diefes et al, 1993;Kuo and Gunasekaran 2009;Ribero et al, 2009;Alberini et al, 2015;Alinovi and Mucchetti, 2020), and it can cause the formation of a more rigid and crosslinked protein structure that is less plasticized by the presence of interstitial water or by the fat phase. This phenomenon, which was also observed in HM mozzarella cheeses used in this study by performing low field NMR relaxometry (results not shown), can compensate the possible reduction of the gel elastic behavior consequent to proteolysis.…”

Study of the influence of the process of freezing milk on the safety of its properties of cheese suitability

“…An analysis of the experimental data showed that the studied factors in the ranges of variation did not have a significant effect on the physicochemical composition of milk (Table 1). QMAFAnM, CFU/cm 3 (1.6±0.4)×10 3 (7.8±0.7)×10 4 (2.2±0.5)×10 3 (1.1±0,9)×10 5 When studying the effect of freezing and defrosting modes on the number of somatic cells, a regression model {1} has been obtained, which allows us to conclude that the dependence is statistically significant. The main factor influencing the output parameter is the duration of milk holding in the frozen state (X1).…”

“…In the dairy industry, freezing is used to extend the shelf life of butter, cottage cheese, natural cheeses intended for the manufacture of processed and thermized cheeses. In a number of countries, cream is frozen in small quantities, which, after defrosting, is used in the manufacture of butter and food products [3][4][5][6]. Data on the effect of freezing on the properties of cheese suitability for both goat and cow's milk are practically absent in the literature.…”

Primary Characterization of the Volatile Profile of Port Salut Argentino Light Cheese with the Addition of Milk Protein Concentrate by HS-SPME/GC-MS

“…Moisture content, total nitrogen (TN) and water-soluble nitrogen (SN) content were determined using reported methods with the same equipment already used for cheese characterization [5].…”